Dark Chocolate Cream Bars Recipes

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

DARK-CHOCOLATE CREAM

Steps:

• Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
• Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.

HOW TO MAKE HOMEMADE RAW DARK CHOCOLATE BARS

Steps:

• This homemade dark chocolate bars recipe is so easy and has so few ingredients you can make it as often as you like. The only utensil you need is a bowl that you will put on top of a pot containing boiling water on medium heat. In the bowl goes the cacao butter. Let it melt slowly. Cacao butter is the key ingredient that makes chocolate health benefits skyrocket, so it is very important not to burn it as that would make chocolate health benefits disappear. Cacao butter is not only good in the kitchen, it actually is a well kept beauty secret as well, and can be used in soaps and creams. Check this Onehowto.com article on how to make chocolate soap. When it melts, you can add honey or agave syrup and stir gently. When those two ingredients are well combined together, you add the cacao powder. This homemade chocolate recipe calls for low fat cacao powder in order to keep dark chocolate calories low.
• Now, the optional ingredients. At this stage, the homemade raw chocolate bars recipe completely depends on your own taste. You can add a stemmed vanilla bean, lemon zest, a pinch of salt, chilli or ginger powder, or a combination of 2 of those ingredients in your homemade raw chocolate bars recipe. Just two suggestions: do not add too much of the additional ingredients, especially if you are making this recipe for the first time, as it is very easy to spoil the delicate balance of flavor. Also, do not add fat or artificial flavoring, as that would make the chocolate health benefits vanish and the dark chocolate calories go up.
• Now, give all of your ingredients one last whisk and let the mixture cool down a little, not too much as you need to be able to model it into raw chocolate bars. You can also taste your homemade chocolate now to see if you want it sweeter. To make the raw chocolate bars, form two balls and then spread each one of them on a piece of parchment paper. Fold the paper and play with the raw chocolate with your hands until you form two thin raw chocolate bars. Let them sit in the fridge and firm up for about 30 minutes.
• Now, the last step of this homemade raw chocolate bars recipe: taste your creation! And remember, you can eat (almost) as much homemade raw chocolate bars as you like because of the many dark chocolate health benefits and the very low chocolate calories.

CHOCOLATE LEMON CREAM BARS

Steps:

• In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top. , Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.

DARK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat the butter, vanilla, and salt until creamy.
• Mix together the cocoa powder and powdered sugar. Slowly add the powdered sugar and whipping cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in.
• Beat on high for a 3-4 more minutes until the frosting is light and fluffy.
• Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.

CHOCOLATE DIPPED ICE CREAM BARS

Steps:

• Scoop the softened ice cream/prepared no-churn ice cream mixture into a popsicle mold, filling up to the top. Ensure there are no gaps/air bubbles in each mold. Place the mold into the freezer for 40 minutes (set a timer!!!) and then insert a popsicle stick into each mold. Freeze the bars for 4-5 hours.
• In a microwave safe dish, melt the chocolate chips together with the coconut oil in 30 second increments, stirring until smooth and glossy. Allow the chocolate to come to room temperature.
• Remove the popsicle mold from the freezer. Run warm water over the base of the mold and then carefully extract each ice cream bar from the mold by pulling on the popsicle stick. Place the bars on a baking tray lined with wax paper** and return the tray to the freezer.
• One at a time, remove an ice cream bar from the freezer, dunk it into the chocolate up to the top of the stick, and then place the bar back into the freezer, on to the wax paper. Repeat with the remaining bars. Freeze for 1 hour before enjoying, or removing the bars from the tray and placing them in a freezer bag, sealing it tightly and storing it in the freezer for up to 2 months.

DEEP DARK CHOCOLATE SOUR CREAM BARS

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.
• Reserve 1 cup of the cake mix; set aside.
• In a large bowl place remaining cake mix, 1 of the eggs, and 1/4 cup melted butter.
• Blend 1 to 2 minutes with an electric mixture on low speed until well blended.
• Press mixture into prepared pan.
• In medium bowl mix remaining 3 eggs, sour cream, brown sugar and remaining 1/2 cup melted butter with electric mixer set on low speed until well blended.
• Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; stir in chocolate chips.
• Pour over prepared crust.
• Bake for 35 to 38 minutes, until just set and light golden on top.
• Cool completely.
• Cut into bars and sift with cocoa powder if desired.